• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Vegan Recipes

    Published: Sep 16, 2018 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Vegan Basil Ricotta

    Vegan Basil Ricotta | The infinebalance Food Blog
    Jump to Recipe Print Recipe
    Fresh and easy plant-based ricotta
    Prep Time10 mins
    Total Time10 mins
    Servings: 1 cup
    Vegan
    Appetizer, Condiment

    Finally, the vegan ricotta you have been waiting for. This recipe takes about 10 minutes.

    Vegan Basil Ricotta | The infinebalance Food Blog

    This stuff is life-changing.

    I love cheese. I admit it, I do. I really, really do.

    And I have yet to find a commercial vegan cheese that I like. Not-a-one. Attempts to make my own have been meh at best. I've dumped more batches of orange goo that I should admit. I'm convinced that there must be something out there that is good. And easy. And not requiring expensive equipment and ingredients, because I just can't buy another largish small kitchen appliances that I never use. {I'm looking at you.. Juicer and your best friend Bread Machine}. I've been kinda stubborn about this.

    So after all this trial and error, I've discovered this. A vegan ricotta cheese that is just perfect. Exactly right. The texture is right. Flavour is right. Everything is right. 

    ricotta filling for easy lasagna recipe
    Ricotta with lemon, garlic and a good dose of italian herbs. Fresh basil.

    And happily, I have finally found a vegan cheese that I can dollop on top of my soup, slather on my morning toast, or stuff into a pita or two for lunch.

    If you plan ahead just a bit and get the cashews soaking ahead of time, you can whip this up in about 10 minutes and then it is ready to serve. Although, I think this ricotta benefits from a 30 minute chill before serving. 

    It will keep for about a week, well covered and refrigerated.

    Vegan Basil Ricotta | The infinebalance Food Blog
    Vegan Basil Ricotta | The infinebalance Food Blog
    5 from 2 votes

    Vegan Basil Ricotta

    Fresh and easy plant-based ricotta
    Prep Time10 mins
    Total Time10 mins
    Servings: 1 cup

    Ingredients

    • 1 cup cashews soaked at least 30 minutes in hot boiling water or overnight in cool water
    • ¼ cup unflavoured unsweetened almond or cashew milk
    • 1 tablespoon good quality extra virgine olive oil
    • 1 tablespoon lemon juice about juice from half a lemon
    • generous pinch of salt
    • 4 oz of firm tofu drained and patted (or gently squeezed of excess moisture)
    • 3-4 tablspoons pesto be sure to check it is vegan or dairy-free

    Instructions

    • Soak cashews for a least 30 minutes, but 4-6 hours is ideal. Drain after soaking. Discard soaking water.
    • Add cashews and milk to the jar of a blender and blend until smooth and creamy. This can take several minutes, depending on your blender. Scrap the sides of the bowl down several times. You are going for smooth and creamy and fluffy, not nut-butter thick. It might still be a bit grainy- and that is okay. Add lemon juice, pesto, olive oil and a generous pinch of salt. Blend again. Taste for seasoning. Adjust if necessary.
    • Crumble in tofu and pulse a few times until tofu is broken up and evenly incorporated throughout the mixture. It will look like ricotta at this point. Add a splash of milk if its a bit too thick, pulse, then serve. Cheese will keep for about a week, covered and refrigerated.

    Notes

    quick whiz in a blender, just soak your cashews first.
    Trish Cowper | the infinebalance food blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Vegan Recipes

    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso
    • Easy Baked Tofu Recipe

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y